I asked her for the recipe and tried a batch in my own kitchen, and here are they are for you today.
The taste of pudla, though, is spicier than socca, with a whole green chili in the batter, and a handful of cilantro, not to mention plenty of grated ginger. It makes a wonderful breakfast, along with a simple cilantro and mint chutney.
But pudla still has other good things in common with socca: it’s gluten-free (provided your chickpea flour is 100% certified gluten-free, of course), and vegan. This kind of crepe is now one of my go-to recipes when hosting gluten-free friends; it’s so savory and satisfying, and with a hash of breakfast potatoes and sautéed vegetables, it becomes a really exciting brunch dish.
A few notes on this recipe, having made them in my own kitchen. There are some tips here for getting them just right the first time, but don’t be intimidated by them: these are really quite easy and whether they turn out thick, thin, crispy, or soft, they will be delicious!
Pudla (Indian Chickpea Crepes)
Makes 8 crepes
1 1/3 cups (150 grams) chickpea flour
In a large mixing bowl, place the besan, salt, chilli powder. Chop finely the chilli and coriander [cilantro] and toss in and grate in the ginger. Mix in the water removing any lumps that may have formed. Tactile is best – I just do this with my fingers! When you have an even smooth mixture, leave it to sit for at least half an hour or if you can for up to two hours.
When you’re ready to eat, get a tawa or frying pan to a very high heat with a drizzle of oil or a spray, then reduce the heat to medium high. Using a ladle, spoon one helping of the batter into the centre of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
Cook it for 10 seconds on one side, then flip it over with a spatula and cook on the other. Remove the Pudla and start again with another one. The key is to drizzle oil on the edges of the pan before you cook the next Pudla. It can become a greasy affair, hence I prefer to use an oil spray.
Eat hot, hot, hot dunked in coriander chutney.
Per serving, based on 8 servings. (% daily value)